Watermelon Rind Tzatziki Recipe

This Watermelon Rind Tzatziki recipe transforms crisp watermelon rind into a fresh, creamy dip with Greek yogurt, garlic, salt, and olive oil. Featured on Gusto TV Studios Presents: Inside and Out, this simple no-cook recipe gives an often-discarded part of the watermelon a second purpose while creating a versatile dip that works beautifully with grilled pita, vegetables, burgers, and Mediterranean-inspired meals.

The Inspiration

Watermelon Rind Tzatziki is inspired by the idea that some of the most useful ingredients in the kitchen are the ones we tend to overlook. Featured in the Environment & Awareness segment of Gusto TV Studios Presents: Inside and Out, host Sylvia Meo demonstrates how the pale inner rind of a watermelon can be grated and transformed into a crisp, refreshing alternative to the cucumber traditionally used in tzatziki.

Some cooks may prefer removing the dark green exterior entirely, especially when the rind is particularly thick or firm. Others may enjoy retaining a little green skin for colour and texture.

The final result is not meant to taste exactly like traditional cucumber tzatziki. Instead, it takes inspiration from the familiar dip while allowing watermelon rind to bring its own character.

Ingredients

1 cup organic watermelon rind (with a little or no green part of the skin), grated
1 cup plain Greek yogurt
1 garlic clove, finely grated (microplane)
Pinch of salt
Olive oil, for drizzling

Method

Scrub the watermelon rind with a vegetable brush. You can keep the green layer of the rind on, or if you find it too thick or hard, remove it gently with a knife. Personally, I like to keep some of it on. Grate the rind until you have one full cup.
With your hands grab and squeeze as much of the water out of the rind into a separate bowl or directly into your kitchen sink.
In a clean bowl, add the grated watermelon rind and the yogurt, grate the garlic clove directly into it and add the pinch of salt. Mix well to combine.
Drizzle with some olive oil and serve with homemade tortilla chips, grilled pita, crudités, or use it top your souvlaki or burger!

Notes & Tips

This tzatziki sauce stores well in the refrigerator for up to 5 days. Double or even triple this recipe as I promise it will quickly disappear.
You can also use freshly chopped herbs (dill, oregano, mint, thyme, etc.) and directly mix it into your tzatziki or to garnish before serving it.

Serving Suggestions

This Watermelon Rind Tzatziki is especially well suited to summer entertaining, casual lunches, barbecues, picnics, and Mediterranean-inspired dinners. Serve it in a wide bowl finished with a generous drizzle of extra-virgin olive oil and surround it with warm grilled pita wedges, baked tortilla chips, cucumber slices, carrots, peppers, radishes, or other fresh crudités for an easy appetizer or snack platter.

Spoon it generously over burgers or veggie burgers as a refreshing alternative to heavier sauces, or use it as a creamy element in grain bowls and wraps. The mild watermelon rind allows the yogurt, garlic, and olive oil to remain the dominant flavours, making the dip versatile enough to pair with many dishes.

For a larger gathering, serve the tzatziki as part of a Mediterranean-style spread with olives, roasted vegetables, fresh salads, flatbreads, and grilled skewers. Because the dip can be prepared ahead and refrigerated, it is also a convenient choice for entertaining when you want a simple dish ready before guests arrive.

Final Thoughts

This Watermelon Rind Tzatziki recipe proves that a refreshing summer dip can begin with an ingredient that many people never think about using.

All recipes featured in this episode Inside & Out were improvised by Sylvia Meo. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Find more recipes from Gusto TV Studios Presents: Inside Out here!